Recipe Tuesdays

The following was given to me by my good pal Carolynn Carey. She brought this to a Christmas party at SMRW one year and it was a hit. She’s been asked numerous times to bring it again. And she was gracious enough to share the recipe with me. So I’m sharing it with my readers.

Mexicorn Dip


  • 1 small can (11 or 12 oz.) Mexicorn, drained
  • 1 small can (11 or 12 oz) White corn, drained (Shoepeg)
  • 1 cup grated sharp Cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup green onion, chopped (optional)
  • 1 (4 oz.) can chopped green chilies
  • 1 tsp. Lawry’s season salt
  • Garlic salt to taste

Mix the above ingredients well. Chill in the refrigerator 1 hour. Before serving, sprinkle on a little chili powder for decoration. Service with big corn chips for dipping (this is awesome with Gold tortilla chips)

One thought on “Recipe Tuesdays

  1. I was honored to see that you’ve shared my recipe for Mexicorn Dip. It always seems to go over well, and it’s just enough different to make an impression. I hope your readers enjoy it.

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